{"id":48253,"date":"2025-11-30T12:03:49","date_gmt":"2025-11-30T11:03:49","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=48253"},"modified":"2025-11-30T12:03:49","modified_gmt":"2025-11-30T11:03:49","slug":"passion-fruit-and-mango-pate-de-fruits-jelly-candies","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/passion-fruit-and-mango-pate-de-fruits-jelly-candies\/","title":{"rendered":"Passion Fruit and Mango P\u00e2te de Fruits (jelly candies)"},"content":{"rendered":"

\"easy<\/p>\n

Passion Fruit and Mango P\u00e2te de Fruits-Jelly Candies<\/span><\/strong><\/div>\n

If you like fruit jellies, you\u2019ll love these passion fruit and mango p\u00e2te de fruits<\/strong>. They combine the velvety sweetness of mango with the bright, tangy flavor of passion fruit for a little treat that truly makes your taste buds tingle.
\nThis refined candy stands out with its melt in your mouth texture and intensely fruity aroma. The blend of mango and passion fruit creates the perfect balance of sweetness and acidity. The recipe takes no more than 15 minutes to make. It\u2019s the perfect little treat to offer as a holiday gift, to share, or to enjoy with a cup of tea.<\/p>\n

You already have two recipes on the blog: Lemon P\u00e2te de Fruits<\/a> for citrus lovers and Raspberry P\u00e2te de Fruits<\/a>, which is one of my favorites. Today\u2019s recipe is a little different because it\u2019s made without glucose syrup, an ingredient usually considered essential in p\u00e2te de fruits. A reader asked me for a glucose syrup free version, so I decided to give it a try and the result is very satisfying, even after a month stored at room temperature. The p\u00e2te de fruits stayed perfect.<\/p>\n

I used silicone molds shaped like teddy bears and spheres, but you can also use a baking frame or any other silicone molds you have on hand.<\/p>\n

\"passion<\/p>\n

Tips for making a successful P\u00e2te de fruits<\/h2>\n

Use a thermometer:<\/strong> A thermometer is the only reliable way to achieve the right consistency for p\u00e2te de fruits.<\/p>\n

The role of glucose syrup:<\/strong> Glucose syrup is important for a long shelf life. It prevents the paste from crystallizing while keeping it soft and firm. In this recipe, I didn\u2019t use any, and the result turned out perfectly. I kept a close eye on the preparation and after a month the p\u00e2te de fruits remained perfect. If you want them to last longer, you can add 100g of glucose syrup to the recipe.<\/p>\n

Acid solution:<\/strong> Adding an acid at the end of cooking is essential to activate the pectin. Citric acid mixed with an equal weight of water is normally used, but you can substitute lemon juice, which is what I use in my recipes. Don\u2019t forget to add it.<\/p>\n

Cooking and Temperature:<\/strong> Cooking, and therefore the temperature, isn\u2019t the same for every fruit. Some fruits need to reach 105-106\u00b0C (221\u2013223\u00b0F), while others should go up to 107-108\u00b0C (225-226\u00b0F), or even 110\u00b0C (230\u00b0F) if water has been added. Professional candy makers often use a refractometer for greater precision to measure the final sugar concentration.<\/p>\n

Each Fruit Needs Its Own Recipe:<\/strong> Every fruit requires a specific recipe that takes into account its unique characteristics: pectin content, sugar, water, and pH. These factors directly affect the texture and firmness of the p\u00e2te de fruits. It\u2019s important to follow the recipe for each fruit carefully to achieve the best results. Candy making can be quite fussy, so sticking to the recipe is the best way to ensure success. <\/p>\n

\"Passion<\/p>\n

Which Pectin and Fruit Coulis to Use?<\/h2>\n

Fruit Coulis:<\/strong> I recommend using passion fruit coulis in carton form. Available in 1-liter or \u00bd-liter cartons, you can divide it into portions and freeze them for up to a year for other uses. You can also use fruit puree after removing the seeds, but this will be much more expensive.<\/p>\n

For mango coulis, simply blend the pulp of a large mango until smooth to make a pur\u00e9e.<\/p>\n

Pectin:<\/strong> For an authentic p\u00e2te de fruits, forget gelatin and agar-agar. Use yellow pectin, not NH pectin. NH pectin is used to make fruit confits, like the raspberry confit<\/strong> I\u2019ve already shared for logs and desserts.<\/p>\n

\"easy,<\/p>\n

Ingredients<\/h2>\n

NB: You can find a printable recipe card at the end of the article.<\/span><\/p>\n

For 32 Passion Fruit and Mango P\u00e2te de Fruits in Teddy Bear Shapes<\/strong><\/p>\n